Tenderloin Roast With Burgundy Sauce Recipe
Ingredients
- 1 beef tenderloin roast (about 4 lbs.)
- Salt and pepper
- 1/2 c. dry red wine
- Sauteed mushroom caps
- Parsley buttered potatoes
- Spiced crab apples
Directions
- Trim all but thin layer of fat from meat and roll like a rib roast. Rub meat with salt and pepper and place in roasting pan. Insert meat thermometer into thickest part of roast. Roast in very warm oven (450 degrees) about 45-60 min till thermometer registers 140 degrees, basting with wine every 20 min.
- Remove roast to serving platter and garnish with mushroom caps and potatoes. Serve with Burgundy Sauce.
- For sauce: Remove clear fat from drippings, reserving 1/4 c.. Pour hot water into roasting pan. Stir and scrape up all brown bits; strain. Heat reserved fat in a skillet. Add in flour. Slowly stir in strained liquid, beef broth and burgundy. Cook till thick.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 136g | |
| Calories 104 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 210mg | 6% |
| Total Carbs 3.7g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.03g | 1% |
| Protein 0.65g | 1% |
